Bierock

A sweet dough baked around a savory filling. Serve with a good mustard, and an ale or maybe a dry riesling.
Via mélange of sources.
Yield: 18

Traditional Filling

  1. 1.5lb meat, ground
  2. 1 cabbage, shredded
  3. 1 small onion, diced
  4. 1t caraway
  1. Gently carmelize onion over low heat for 30-40m, set aside.
  2. Brown meat over high heat.
  3. Reduce heat to medium, add onions, then add cabbage to meat and wilt.
  4. Lightly toast caraway seeds and add to filling.

Dough and Assembly

  1. 4.5t yeast
  2. .5c warm (110F) water
  3. .5t honey
  4. 1c milk
  5. .25c butter
  6. 2t salt
  7. .5c sugar
  8. 5c flour, plus more for kneading
  9. 1 egg, for wash
  1. Mix honey into warm water, add yeast, and let bloom for 10m.
  2. Scald milk, by bringing up to 182F. Add butter and salt, let cool to 110F.
  3. Mix with yeast.
  4. Mix in sugar.
  5. Add flour until dough pulls together.
  6. Turn dough out onto floured surface, knead 5-10m, until smooth.
  7. Place dough in lightly-oiled bowl, cover with damp towel, let sit at 80F for 1h, until doubled in volume.
  8. Punch down, divide into lime-sized balls. Roll balls flat. Fill and seal shell around filling, moistening edges before pinching closed.
  9. Arrange on parchment on sheet, let rest for 30m.
  10. Brush with egg wash, sprinkle with coarse salt.
  11. Bake at 350F for 20m.